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Bean and Bacon Soup

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Bean and Bacon Soup
  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
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Bacon provides a simple addition to a no-fuss bean soup that's ready in 30 minutes. Perfect for dinner!
Updated Jul 20, 2010

Ingredients

  • 8 slices bacon, cut into pieces
  • 1 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/4 cup sliced green onions
  • 2 (15.5-oz.) cans navy beans, drained, rinsed
  • 2 cups chicken broth
  • 1 cup water

Steps

  • 1
    Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon from saucepan; drain on paper towels.
  • 2
    Reserve 2 tablespoons bacon drippings in saucepan. Add celery, carrot and green onions; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
  • 3
    Stir in all remaining ingredients. Reduce heat to low; simmer 5 minutes. Stir in bacon.

Tips from the Pillsbury Kitchens

  • tip 1
    We've flavored the beans with bacon, a shortcut over using the traditional ham hock. The soup can be made ahead and refrigerated or frozen until needed.
  • tip 2
    Junior assistants can learn how to use a vegetable peeler with this recipe and can remove any tough strings from the celery.

Nutrition Information

360 Calories, 8g Total Fat, 23g Protein, 48g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
1110mg
46%
Total Carbohydrate
48g
16%
Dietary Fiber
12g
48%
Sugars
8g
Protein
23g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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